0:00:03 > 0:00:0748 chefs from across the UK are putting their reputations
0:00:07 > 0:00:08on the line...
0:00:09 > 0:00:13..in a bid to become Professional MasterChef champion.
0:00:16 > 0:00:20Tonight, the first six hopefuls compete to impress
0:00:20 > 0:00:25judge Gregg Wallace, renowned chef Monica Galetti,
0:00:25 > 0:00:28and two Michelin-starred Marcus Wareing.
0:00:32 > 0:00:34I think every chef who's probably been here has said
0:00:34 > 0:00:36they're competitive, and I'm probably just as bad as
0:00:36 > 0:00:38every single one of them.
0:00:38 > 0:00:41I think I can go a long way if I keep my head and keep my cool,
0:00:41 > 0:00:44and don't let the pressure of it get to me.
0:00:44 > 0:00:46Yeah, I'm feeling really positive.
0:00:46 > 0:00:48They're two great chefs, and a great eater!
0:00:48 > 0:00:49Yeah, I'm very excited.
0:00:51 > 0:00:53This is a massive opportunity.
0:00:54 > 0:00:57I can't wait to see what they're going to produce.
0:00:57 > 0:00:59They're going to have to come in here and show us something special.
0:01:08 > 0:01:10Start of a brand-new competition.
0:01:10 > 0:01:12Very good to see you guys.
0:01:12 > 0:01:14You look suitably stern...
0:01:14 > 0:01:17..with the odd smile! Right, we're going to start with the
0:01:17 > 0:01:19- skills test, as per normal. Right?- Yes.
0:01:19 > 0:01:21- But you've changed it? - That's right.
0:01:22 > 0:01:24In front of me is a beautiful duck.
0:01:24 > 0:01:27I'd like them to butcher it, removing one of the breasts,
0:01:27 > 0:01:30cook it and serve it with a garnish and sauce
0:01:30 > 0:01:33of their choosing from these fabulous ingredients over here.
0:01:33 > 0:01:35So they have to show butchery skill,
0:01:35 > 0:01:39and then creativity and imagination in cooking it.
0:01:39 > 0:01:41Yep, they're going to have 20 minutes.
0:01:41 > 0:01:44- 20 minutes?- There's not a lot of time, and you've got to remember,
0:01:44 > 0:01:46they're going to be nervous when they walk through that door.
0:01:46 > 0:01:49But they can create whatever they want.
0:01:49 > 0:01:51OK, Marcus. 20 minutes it is.
0:01:51 > 0:01:53Show us how it's done.
0:01:53 > 0:01:55OK, so, first of all - butchery.
0:01:56 > 0:01:59I suggest you just make a small incision here,
0:01:59 > 0:02:01just separate the leg,
0:02:01 > 0:02:03just run your knife down the centre breastbone.
0:02:05 > 0:02:07So what I am actually looking for is our chefs keeping nice and close
0:02:07 > 0:02:10to the bone, as you can see, as close to the breastbone
0:02:10 > 0:02:11as you possibly can.
0:02:11 > 0:02:14I would expect any of our chefs coming into this competition
0:02:14 > 0:02:16to know how to butcher a duck.
0:02:17 > 0:02:19Now they're going to need to trim it up.
0:02:19 > 0:02:22We're going to take off this sinew.
0:02:22 > 0:02:25So I'm just going to trim all the way around the outside.
0:02:26 > 0:02:28So that's what we're looking for.
0:02:28 > 0:02:31Now we're going to score the skin.
0:02:31 > 0:02:32You do want them to score.
0:02:32 > 0:02:35If they don't score this skin,
0:02:35 > 0:02:38it's just going to tighten up really tightly.
0:02:38 > 0:02:41What's really important is they don't cut through into the meat.
0:02:41 > 0:02:43A little salt on the breast.
0:02:44 > 0:02:45Pepper.
0:02:48 > 0:02:49And it goes into the pan.
0:02:51 > 0:02:54So I'm also just going to put a little bit of the skin
0:02:54 > 0:02:57in there as well. It's just for flavour.
0:02:57 > 0:03:00And while this is cooking, they have to consider what their dish is going
0:03:00 > 0:03:03- to be, what's going to go with the duck?- That's right.
0:03:03 > 0:03:05That's a fine larder for that duck.
0:03:05 > 0:03:08They've got fruit flavoured liqueurs, there's some spices there,
0:03:08 > 0:03:10Asian spices as well.
0:03:10 > 0:03:13A nice array of fruit, lovely load of veg and fresh herbs.
0:03:13 > 0:03:16- What are you going to do, Chef? - Duck with cherries.
0:03:16 > 0:03:18Fruit and duck - classic.
0:03:18 > 0:03:20First of all, I'm going to go for a vegetable
0:03:20 > 0:03:23that I want to put in this pan and I'm going to go for the cauliflower.
0:03:23 > 0:03:25Cauliflower, love cauliflower.
0:03:25 > 0:03:26Goes into the pan...
0:03:28 > 0:03:30Flat side down first.
0:03:30 > 0:03:32Some butter.
0:03:32 > 0:03:33Wahey!
0:03:33 > 0:03:36Turn the heat up now, we need to get that butter nice and foamy.
0:03:38 > 0:03:39Rosemary.
0:03:40 > 0:03:42And now I need to get the duck breast wrapped up inside
0:03:42 > 0:03:45this butter paper. So wrap that up...
0:03:45 > 0:03:47That is to protect the edges from burning?
0:03:47 > 0:03:49- Yes, because the oven is very hot. - Right, OK.
0:03:49 > 0:03:51They're going to have to move quickly,
0:03:51 > 0:03:53get this in the oven, because the key to cooking a duck,
0:03:53 > 0:03:56like any meat, is the resting. You need it to rest.
0:04:01 > 0:04:02That's taken about eight minutes.
0:04:02 > 0:04:04- There we are.- Yummy!
0:04:04 > 0:04:05Right, I'm going to make a sauce.
0:04:06 > 0:04:11Shallots, garlic, a little bit of thyme, bay leaf,
0:04:11 > 0:04:13and I'm just putting some fresh cherries in there,
0:04:13 > 0:04:16- just break them down with your hands.- Mmm, love cherry sauce.
0:04:16 > 0:04:17Some cherry liqueur.
0:04:18 > 0:04:20Veal stock in there.
0:04:21 > 0:04:24It is possible, isn't it, a good sauce in a short space of time?
0:04:24 > 0:04:26It is possible. We're not trying to trip them up here.
0:04:26 > 0:04:29We want them to cook like they do in their kitchen.
0:04:34 > 0:04:35I've given that about five, six minutes.
0:04:35 > 0:04:38By touch, they just need to sort of identify how that duck breast
0:04:38 > 0:04:42- is cooked.- It's absolutely essential that duck rests?
0:04:42 > 0:04:43Yeah.
0:04:43 > 0:04:45Mmm, smells delicious, looks good.
0:04:47 > 0:04:48Four minutes left.
0:04:48 > 0:04:51Yes. Basting the sauce first.
0:04:51 > 0:04:53Put all those ingredients into there.
0:04:53 > 0:04:55Keep the heat going, because you want the sauce
0:04:55 > 0:04:56to just slightly reduce.
0:04:56 > 0:04:59- Fabulous. - Just give that a little squeeze.
0:05:01 > 0:05:04- Ready to go, you ready?- I've been ready for 20 minutes, Chef.
0:05:05 > 0:05:07Mmm!
0:05:07 > 0:05:08Mm!
0:05:11 > 0:05:13That's beautiful, shiny pink duck.
0:05:13 > 0:05:14Look.
0:05:16 > 0:05:18So now, with the plating,
0:05:18 > 0:05:21I just want to see a little bit of flair coming through.
0:05:22 > 0:05:23Steady hands.
0:05:24 > 0:05:27That's really nice. That's really nice!
0:05:27 > 0:05:29You could make a living out of this, Chef.
0:05:29 > 0:05:30Look at this!
0:05:32 > 0:05:33And there we have it.
0:05:33 > 0:05:37Duck breast, roasted cauliflower with herbs, cherries, cherry sauce.
0:05:37 > 0:05:3820 minutes.
0:05:38 > 0:05:39Cooked in 20, eaten in two!
0:05:47 > 0:05:50Now, that's delicious and it looks a picture.
0:05:50 > 0:05:53It's a fabulous test for a chef because they've got to be able
0:05:53 > 0:05:57to get the breast off the duck, cook it perfectly,
0:05:57 > 0:06:00and design a plate and hopefully make us a quality sauce.
0:06:00 > 0:06:02Does not have to be complicated,
0:06:02 > 0:06:04it doesn't have to be as good as your plate of food, Marcus,
0:06:04 > 0:06:07but I want to see some skills on display, some creativity.
0:06:07 > 0:06:10Let's get the chefs in, let's hopefully eat some good duck.
0:06:13 > 0:06:16First up is 22-year-old Will,
0:06:16 > 0:06:20who works as a chef de partie in a hotel in the New Forest.
0:06:22 > 0:06:25I've been working here for just over a year now.
0:06:25 > 0:06:27It's amazing.
0:06:27 > 0:06:28Fresh produce every day.
0:06:29 > 0:06:32When I was younger, I used to do loads of cooking with my dad.
0:06:32 > 0:06:33He's a great chef.
0:06:33 > 0:06:35It just, like, blew my mind.
0:06:35 > 0:06:37So I got a job in a pub.
0:06:37 > 0:06:39I was 15, haven't looked back.
0:06:40 > 0:06:41Service, please!
0:06:41 > 0:06:44Being a young chef, I like people expecting the least from me and then
0:06:44 > 0:06:47when I'm cooking, I can blow them away with how little
0:06:47 > 0:06:50they expected from me, because I'm so young.
0:06:50 > 0:06:52Yeah, I'm ready for it. I'm pumped!
0:06:57 > 0:06:59Will, congratulations.
0:06:59 > 0:07:03You are the very first contestant in this year's Professional MasterChef.
0:07:03 > 0:07:04No pressure.
0:07:04 > 0:07:07This is a 20 minute skills test.
0:07:08 > 0:07:09I'd like you to make us a duck dish.
0:07:11 > 0:07:13Serve it with a garnish and a sauce of your choosing
0:07:13 > 0:07:15from those ingredients on the table right there.
0:07:17 > 0:07:18Righto, Will, you know what you're doing?
0:07:18 > 0:07:20Yep, I've got a good idea.
0:07:20 > 0:07:22Let's see you do it, Chef. You've got 20 minutes, off you go.
0:07:22 > 0:07:23Thank you.
0:07:35 > 0:07:36Not a bad start that, mate, is it?
0:07:41 > 0:07:43Do you do much butchery where you're working, Will?
0:07:43 > 0:07:46Where I work at the moment, we quite often get whole animals in,
0:07:46 > 0:07:48like, three times a month, maybe.
0:07:48 > 0:07:50We take it in turns butchering them down.
0:07:50 > 0:07:52It's good, it's good practice.
0:08:00 > 0:08:02Will, you've had five minutes.
0:08:02 > 0:08:03Thank you.
0:08:05 > 0:08:07Would you mind taking me through how you're going to do the sauce?
0:08:07 > 0:08:10I'm just going to sweat some shallots off, add the cherries in,
0:08:10 > 0:08:12add the sherry.
0:08:12 > 0:08:15It's going to be like a reduction, sort of real sticky and sweet.
0:08:19 > 0:08:22You're halfway. So you've got ten minutes left.
0:08:22 > 0:08:24- Is that enough time? - Yep, looking on track.
0:08:29 > 0:08:32Did you decide to enter this, or did your chef push you towards it?
0:08:32 > 0:08:35Um, it was more my girlfriend more than anyone, to be honest!
0:08:37 > 0:08:39She's got a lot of faith.
0:08:39 > 0:08:40Is your girlfriend in the industry as well?
0:08:40 > 0:08:43Yeah, she does front of house.
0:08:43 > 0:08:47She'll eventually have her own restaurant somewhere.
0:08:47 > 0:08:49Her own, not the two you?
0:08:49 > 0:08:51Mine!
0:08:51 > 0:08:53No, no, she's really good, so it'll be ours.
0:08:53 > 0:08:55It already sounds like she's the boss.
0:08:55 > 0:08:56- Yeah, a little bit.- I like her.
0:09:00 > 0:09:02I like a challenge, I like pushing myself.
0:09:02 > 0:09:04I think I perform quite well under pressure,
0:09:04 > 0:09:06so we'll just see what happens.
0:09:06 > 0:09:08Will, you've got a couple of minutes left.
0:09:22 > 0:09:2430 seconds. Come on, Will, please.
0:09:28 > 0:09:29All done?
0:09:29 > 0:09:31- Yep, happy with that.- Well done.
0:09:34 > 0:09:38Will has served his duck breast with a sweet cherry reduction,
0:09:38 > 0:09:40green beans and cavolo nero.
0:09:49 > 0:09:52Will, I think the duck should have gone in the pan quicker
0:09:52 > 0:09:55and into the oven. It definitely needed a lot more resting.
0:09:55 > 0:09:58I prefer my duck to be coloured beautifully all the way through.
0:09:58 > 0:10:00But, overall, great butchery skills.
0:10:00 > 0:10:02It is a really good dish.
0:10:02 > 0:10:04The duck is tender, it's beautifully seasoned,
0:10:04 > 0:10:07the vegetables are seasoned and the sauce is very pleasant.
0:10:07 > 0:10:09- Great start.- Thank you.
0:10:09 > 0:10:12The sauce is quite nice, I like the hint of the sherry coming through.
0:10:12 > 0:10:14Love the cherries through this as well.
0:10:14 > 0:10:16You've done yourself a good job there.
0:10:16 > 0:10:18Thank you very much.
0:10:18 > 0:10:22Will, 20 minutes, first time you ever visited the MasterChef kitchen,
0:10:22 > 0:10:23I think you've done really well.
0:10:23 > 0:10:24Really, really well.
0:10:26 > 0:10:27Thank you very much indeed.
0:10:27 > 0:10:29- We'll see you soon. - Cheers, thank you.- Go on.
0:10:35 > 0:10:36It's a good start, right?
0:10:36 > 0:10:39- Yep, very good.- Very good. I'd like five more like that, please!
0:10:39 > 0:10:40Good lad.
0:10:45 > 0:10:47For the first test, I think it went quite well for me.
0:10:47 > 0:10:50There was a few little mistakes that I made.
0:10:50 > 0:10:55I just wish I'd cooked the duck nicer, but I'm quite happy overall.
0:10:55 > 0:10:57Glad... Glad to get it done.
0:11:00 > 0:11:05Next to face the skills test is 35-year-old Portuguese-born Pedro.
0:11:11 > 0:11:12I love to cook.
0:11:12 > 0:11:16Food is always with me, in my family, my grandma, my mum.
0:11:17 > 0:11:20And this is a good opportunity, because being a chef is not
0:11:20 > 0:11:25to put the white jacket, it's make sure you love your job, you know?
0:11:26 > 0:11:28When I came to England, I was kitchen assistant.
0:11:28 > 0:11:30I was not proper chef.
0:11:30 > 0:11:33They promoted me as a chef de partie and since then, I've been growing,
0:11:33 > 0:11:35growing, growing.
0:11:35 > 0:11:36Service, please.
0:11:36 > 0:11:39I'm a happy guy, happy man, happy person, happy chef!
0:11:43 > 0:11:45- Pedro, good to meet you. - Good to meet you too, Chef.
0:11:45 > 0:11:47I would like you to make us a duck dish,
0:11:47 > 0:11:49using one of the breasts of that duck,
0:11:49 > 0:11:52serving it with a garnish in a sauce of your choosing
0:11:52 > 0:11:55from the ingredients on the table right there.
0:11:55 > 0:11:57- OK.- 20 minutes, off you go.
0:12:21 > 0:12:23- Are you sure that's on?- No.
0:12:23 > 0:12:25Check it again, check it. Is it on?
0:12:25 > 0:12:26- It's on.- Turn it up.
0:12:27 > 0:12:29That's it.
0:12:37 > 0:12:39Have you finished prepping your meat?
0:12:39 > 0:12:41- Yeah.- OK, flick the board over. - Sorry.
0:12:41 > 0:12:43You've got raw meat on the board, you need to get rid of it.
0:12:43 > 0:12:46You can't then prepare vegetables on the same board.
0:12:53 > 0:12:56Tell me, how are you going to cook your duck breast?
0:12:56 > 0:12:59I'm going to seal them on there and then finish in the oven.
0:12:59 > 0:13:01- Cool.- OK.
0:13:01 > 0:13:03How long do you think it'll take to cook that?
0:13:03 > 0:13:07After I seal, maybe seven, eight minutes.
0:13:07 > 0:13:09And how much time has he got left?
0:13:09 > 0:13:13You've got about 13-14 minutes left.
0:13:13 > 0:13:14There we go. There we go!
0:13:15 > 0:13:18What about a sauce? What sort of sauce are you going to give us?
0:13:18 > 0:13:20Red wine sauce, maybe?
0:13:20 > 0:13:21Lovely.
0:13:27 > 0:13:29You are halfway.
0:13:55 > 0:13:58- Pedro.- Yeah? - You have got five minutes left.
0:13:58 > 0:14:00You've got to get the duck out, it's got to be sliced,
0:14:00 > 0:14:03you've got to cook that veg, you've got to finish the sauce.
0:14:07 > 0:14:08- Duck looks good!- Thank you.
0:14:08 > 0:14:10- You happy?- When I slice it, I will be happy.
0:14:14 > 0:14:15- How's it looking?- Hmm...
0:14:17 > 0:14:18Good?
0:14:18 > 0:14:20No, it should be a bit longer on there.
0:14:40 > 0:14:42I like the look of that.
0:14:43 > 0:14:45I could have done better.
0:14:46 > 0:14:47- All done?- Yeah.
0:14:49 > 0:14:52- Take a breath.- Thank you. - Well done.- Thank you.
0:14:54 > 0:14:58Pedro has served his duck with fried cavolo nero,
0:14:58 > 0:15:02orange segments and a cherry and wine sauce.
0:15:03 > 0:15:07If you could see behind you, the amount of meat that is left on the
0:15:07 > 0:15:10carcass, there's still quite a lot of the breast left on there as well,
0:15:10 > 0:15:13and I thought that your attempt at taking it off the bone
0:15:13 > 0:15:15was pretty poor.
0:15:15 > 0:15:16OK.
0:15:21 > 0:15:23It looks nice and tidy.
0:15:23 > 0:15:25But the cooking of the duck, well, it's not the best.
0:15:25 > 0:15:27You can see where it's gone grey in the edges.
0:15:27 > 0:15:29A bit, sort of, tough.
0:15:29 > 0:15:31Your working methods are so important.
0:15:31 > 0:15:34Yes, you're nervous, that doesn't mean you get to work like this
0:15:34 > 0:15:36in any kitchen.
0:15:36 > 0:15:38Your meat is tough and chewy.
0:15:38 > 0:15:42However, I think you've got a decent eye for presentation
0:15:42 > 0:15:44and the food is nicely seasoned.
0:15:44 > 0:15:47So what's going to be really important now is how good
0:15:47 > 0:15:51your own dish is in the next round and how fast you can learn.
0:15:51 > 0:15:52Thank you.
0:15:52 > 0:15:55Put this one behind you, and we'll go again later.
0:15:55 > 0:15:56See you soon, Chefs.
0:16:04 > 0:16:05It's one of those, isn't it?
0:16:05 > 0:16:08If you haven't got the experience, you haven't got the experience.
0:16:08 > 0:16:11If you don't know, you don't know. It's how fast he can learn.
0:16:13 > 0:16:15I'm never disappointed with myself,
0:16:15 > 0:16:17because I know next time I will do better.
0:16:19 > 0:16:20Trust in me.
0:16:21 > 0:16:23I will do much better.
0:16:26 > 0:16:30Next is 25-year-old pastry chef Octavia,
0:16:30 > 0:16:32who works in events catering.
0:16:34 > 0:16:36It took me a while to get to being a chef.
0:16:36 > 0:16:39I did four years at fashion school first.
0:16:40 > 0:16:43And then hated it, and then, yeah, decided to be a chef and I love it.
0:16:44 > 0:16:46I think I've got a bit of an eye for presentation.
0:16:46 > 0:16:50From my degree, I think that's really where it comes from.
0:16:50 > 0:16:52I'm feeling pretty terrified about cooking for the judges.
0:16:54 > 0:16:57That's kind of my main worry, keeping up and showing
0:16:57 > 0:16:58that I can actually do it.
0:16:58 > 0:17:01And not just being the blonde girl in the kitchen.
0:17:01 > 0:17:03I can actually... I can actually cook.
0:17:04 > 0:17:07- Octavia, are you OK?- Yeah, good.
0:17:07 > 0:17:08- Nice to meet you.- You too.
0:17:08 > 0:17:12OK, this is a 20-minute test.
0:17:12 > 0:17:14Off you go with your duck.
0:17:45 > 0:17:47How are you going to cook your duck, Octavia?
0:17:47 > 0:17:49I'm going to render the fat down.
0:17:49 > 0:17:51So I'm going to get that on now in a cold pan,
0:17:51 > 0:17:54which I probably should have started at the beginning, but...
0:17:59 > 0:18:02What are you thinking now? You've gone back to the duck.
0:18:02 > 0:18:04Yeah, I've just realised that - what am I doing
0:18:04 > 0:18:06not making a sauce with the duck trimmings?
0:18:06 > 0:18:10Just take one of the wing joints off...
0:18:10 > 0:18:11and just crack it a bit.
0:18:11 > 0:18:14Hopefully get a bit more flavour into the sauce.
0:18:14 > 0:18:16I've got those shallots out.
0:18:21 > 0:18:23- You're halfway.- Thank you.
0:18:45 > 0:18:48You've got seven minutes left.
0:18:48 > 0:18:50OK, thank you.
0:18:50 > 0:18:52Is that going to be enough time for you to get your duck cooked
0:18:52 > 0:18:54and your sauce and garnish done?
0:18:54 > 0:18:56Hopefully.
0:18:56 > 0:18:57I started off a bit too slow.
0:19:04 > 0:19:06What position do you hold, Octavia?
0:19:06 > 0:19:08I am a pastry chef.
0:19:08 > 0:19:11- Is that where your passion is, with pastry?- Definitely, yeah.
0:19:11 > 0:19:13I love the creativity side of it.
0:19:13 > 0:19:16I feel like that's more apparent in pastry than in cuisine.
0:19:16 > 0:19:18Would you agree, Marcus?
0:19:18 > 0:19:19Hmm...
0:19:20 > 0:19:22Definitely, um, varies, maybe.
0:19:22 > 0:19:24- Difference of opinion.- Yeah.
0:19:27 > 0:19:30You've got a few minutes left, you've got to go a bit quicker.
0:19:32 > 0:19:34I think for me to be in Professional MasterChef now,
0:19:34 > 0:19:37it's good for me to get out of my comfort zone.
0:19:38 > 0:19:40Go somewhere else, get critiqued from people
0:19:40 > 0:19:42that don't see my food every day.
0:19:47 > 0:19:49OK, you've got a couple of seconds left.
0:19:49 > 0:19:51- Please, let's get this on a plate. - Yes.
0:19:51 > 0:19:53Just get the shakes too much!
0:19:53 > 0:19:54Sauce...
0:19:57 > 0:19:59- Finished.- Just about!
0:20:03 > 0:20:04That's mildly terrifying.
0:20:06 > 0:20:10Octavia is serving her duck with poached cherries,
0:20:10 > 0:20:13green beans and a red wine sauce.
0:20:18 > 0:20:20Your butchery was OK.
0:20:20 > 0:20:23- Yeah.- I think the duck cookery is rushed,
0:20:23 > 0:20:26that's the reason why there's quite a lot of blood left on the board.
0:20:26 > 0:20:30The presentation, I think, is quite poor and very average looking.
0:20:30 > 0:20:31Yeah.
0:20:36 > 0:20:38That pan was on a very fierce heat,
0:20:38 > 0:20:40hence the dark colouration on that skin.
0:20:41 > 0:20:43Garnish is not exciting at all.
0:20:43 > 0:20:46You know, you talk about pastry being where the creativity is
0:20:46 > 0:20:49and you can make that look amazing,
0:20:49 > 0:20:53- but you can do that...- Yeah.- ..with the savoury side of food, too.
0:20:55 > 0:20:57I like the duck flesh, I think that's soft,
0:20:57 > 0:20:59I like the amount of seasoning you put on it.
0:20:59 > 0:21:02I love those cherries.
0:21:02 > 0:21:03You've burnt your duck skin.
0:21:06 > 0:21:08Octavia, nice to meet you.
0:21:08 > 0:21:09Look forward to seeing you again.
0:21:09 > 0:21:10Thank you very much.
0:21:16 > 0:21:18It was terrifying.
0:21:18 > 0:21:19I just panicked, I think.
0:21:19 > 0:21:21I let the nerves get the better of me.
0:21:22 > 0:21:26Hopefully the next round, I'll pick myself up a bit.
0:21:26 > 0:21:29I don't think it was all bad, but really wasn't my best performance.
0:21:31 > 0:21:35Next up is 27-year-old sous-chef Gareth,
0:21:35 > 0:21:37who works in a Michelin-starred restaurant near Reading.
0:21:42 > 0:21:47I started cooking fine dining about two years after I started cooking
0:21:47 > 0:21:49and I've never turned back, really.
0:21:51 > 0:21:54I feel in this competition I've got the potential to go all the way.
0:21:54 > 0:21:56Every time, you know, I might get criticised,
0:21:56 > 0:21:59you've got to take that and come back fighting.
0:22:01 > 0:22:03I know it's not going to be laughs and giggles.
0:22:03 > 0:22:05I'm very prepared that it's going to be tough.
0:22:09 > 0:22:11OK, you've got 20 minutes, Chef.
0:22:11 > 0:22:12Show us what you've got.
0:22:40 > 0:22:43What's the plan with the duck? How are you going to cook it, Gareth?
0:22:43 > 0:22:45Put it in the pan, on the skin side down.
0:22:45 > 0:22:47Have you thought of the garnish and sauce, yet?
0:22:47 > 0:22:50I was going to roast off some cauliflower, baby carrots,
0:22:50 > 0:22:52and I was going to use the veal stock.
0:22:52 > 0:22:54Do you like that, Marcus? Cauliflower and duck?
0:22:54 > 0:22:55I do. I like cauliflower.
0:23:08 > 0:23:10Gareth, five minutes have gone.
0:23:14 > 0:23:15What's your ambitions?
0:23:15 > 0:23:19To be head chef of my own Michelin star restaurant.
0:23:28 > 0:23:30Gareth, what kind of sauce are you making?
0:23:30 > 0:23:33I'm just caramelising a bit of shallots off, a bit of black garlic.
0:23:33 > 0:23:35I'm going to bring that down quite quickly.
0:23:41 > 0:23:44You're just over halfway, you've got about nine minutes left.
0:23:50 > 0:23:52You work at a pace, Gareth, don't you?
0:23:52 > 0:23:54I'm trying to be organised chaos.
0:23:59 > 0:24:01Right, Gareth, because I'm not a chef,
0:24:01 > 0:24:03can you give me a quick rundown on...?
0:24:03 > 0:24:06OK, so I've got my sauce reducing down,
0:24:06 > 0:24:11I'm going to get my bok choy in the pan, I'm going to colour it off.
0:24:11 > 0:24:12I'm going to put a bit of...
0:24:13 > 0:24:16..honey in there. Just to glaze it up a little bit.
0:24:22 > 0:24:24Has it been in the oven long enough for you?
0:24:24 > 0:24:26Yeah. Yeah? Yeah, it has.
0:24:27 > 0:24:29I'd love to win this competition.
0:24:29 > 0:24:30Obviously, it's not going to be easy.
0:24:31 > 0:24:34It's going to take a lot of hard work.
0:24:34 > 0:24:36But, yeah, I feel like if all goes well,
0:24:36 > 0:24:37I could get far in this competition.
0:24:50 > 0:24:51- All done?- Yes, all done.
0:24:53 > 0:24:58Gareth has served his duck with five spice, roasted cauliflower,
0:24:58 > 0:25:01honey-glazed bok choy, baby carrots,
0:25:01 > 0:25:03cherries and a wine and orange reduction.
0:25:05 > 0:25:08Love the skill of the butchery. You approached it very, very well.
0:25:08 > 0:25:11You took the breasts off, you took the legs off, and yet,
0:25:11 > 0:25:12it wasn't in the pan straightaway.
0:25:12 > 0:25:15It wasn't cooking, and I think all your work has sort of
0:25:15 > 0:25:18come unravelled right at the end when you carved the duck
0:25:18 > 0:25:20and you realised it's not cooked.
0:25:29 > 0:25:32You know that duck should be cooked better.
0:25:32 > 0:25:36The skin's not crispy enough, and the duck itself needs longer.
0:25:36 > 0:25:39However, I like the five spice and the honey and the sweetness
0:25:39 > 0:25:42in the sauce. It's making the duck go Asian and I really like that.
0:25:43 > 0:25:47I just think you've sort of overcomplicated your thought process
0:25:47 > 0:25:49and added too much to this dish.
0:25:49 > 0:25:50Less is more.
0:25:50 > 0:25:54And concentrate on a few things and get them right.
0:25:55 > 0:25:57Gareth, thank you very much.
0:25:57 > 0:25:59- We'll see you next time, off you go. - Thank you.
0:26:03 > 0:26:06I'm feeling disappointed. I feel that I made a lot of kind of
0:26:06 > 0:26:09basic mistakes, which, you know, I shouldn't make,
0:26:09 > 0:26:11especially with my experience.
0:26:11 > 0:26:17Next is 33-year-old Nathan, who is a sous-chef in a hotel in Liverpool.
0:26:22 > 0:26:26I kind of left school from a rough area, just outside Liverpool.
0:26:26 > 0:26:28Joined the Navy as a weapons engineer at first,
0:26:28 > 0:26:30and it kind of wasn't for me.
0:26:30 > 0:26:34So, I transferred across and done the chefs' training course,
0:26:34 > 0:26:36and just kind of fell in love.
0:26:36 > 0:26:39Being a chef took me places that I could only dream of.
0:26:39 > 0:26:41Been to Abu Dhabi, you know,
0:26:41 > 0:26:44I've worked in places that people would just love to go to visit.
0:26:44 > 0:26:46So it is absolutely unbelievable.
0:26:50 > 0:26:52- Are you ready?- Yeah.
0:26:52 > 0:26:54- 20 minutes.- Cool.- Off you go, Chef.
0:27:16 > 0:27:18Do you do much butchery at work, Nathan?
0:27:18 > 0:27:20We buy nearly all of our stuff,
0:27:20 > 0:27:22all of our stock, in as whole, so we're trying to use as much
0:27:22 > 0:27:24as we can out of the whole product.
0:27:24 > 0:27:26So are you familiar with butchery, then?
0:27:26 > 0:27:28- Yeah, a little bit, yeah, yeah. - Good.
0:27:29 > 0:27:30You've had five minutes.
0:27:30 > 0:27:32Thank you.
0:27:32 > 0:27:34I'm competitive. I think every chef should be.
0:27:34 > 0:27:36There's always someone else who's below you
0:27:36 > 0:27:39who's just kind of snapping your ankles, ready to take your position.
0:27:39 > 0:27:42So I think every chef who's probably been here has said they're
0:27:42 > 0:27:46competitive, and I'm probably just as bad as every single one of them.
0:27:50 > 0:27:51What have you put in that pan?
0:27:51 > 0:27:54Just a little bit of chicken stock and a little bit of cherries.
0:28:02 > 0:28:04Nathan, why did you come on MasterChef?
0:28:04 > 0:28:05To be honest, I don't really know.
0:28:05 > 0:28:07I just kind of applied on a little bit of a whim.
0:28:07 > 0:28:09I just thought I'd come down and see what happens.
0:28:09 > 0:28:11If it just lasts a day, it lasts a day.
0:28:11 > 0:28:12If it doesn't, you know what?
0:28:12 > 0:28:14Just a bonus, every day I'm down here.
0:28:14 > 0:28:16- How far do you think you can go? - To the end of the day,
0:28:16 > 0:28:19- and then I'll think about the rest! - Right.
0:28:27 > 0:28:29You've got five minutes left.
0:28:33 > 0:28:35So it looks like a bit of a stir-fry?
0:28:35 > 0:28:36Yeah, quite similar, yeah.
0:28:54 > 0:28:55You've got a minute, Nathan.
0:28:55 > 0:28:58All right, you've got to get that on the plate.
0:29:04 > 0:29:07- What's wrong?- Just a little bit pink for me, Chef.
0:29:12 > 0:29:13- All done?- Oui, Chef.
0:29:16 > 0:29:20Nathan has cooked his duck with a carrot and cavolo nero stir-fry,
0:29:20 > 0:29:23and a chicken stock and cherry reduction.
0:29:24 > 0:29:27You started the challenge with the duck preparation
0:29:27 > 0:29:30and the butchery very well, but it went from the pan to a tray
0:29:30 > 0:29:31and into the oven pretty quick,
0:29:31 > 0:29:33and it came out pretty quickly as well.
0:29:33 > 0:29:35So I think the cooking of the duck is really poor.
0:29:42 > 0:29:45Nathan, I'm really sorry, I don't particularly like it.
0:29:45 > 0:29:48You know that duck is seriously undercooked, but also,
0:29:48 > 0:29:51you haven't cleaned or peeled the carrots.
0:29:51 > 0:29:54The fat's not even rendered down on the skin,
0:29:54 > 0:29:56the vegetables are poorly prepared.
0:29:56 > 0:29:58It's just no care, no love.
0:29:58 > 0:30:00The cherries are cooked to death as well.
0:30:02 > 0:30:04The whole thinking of the sauce,
0:30:04 > 0:30:06just boiling some stock and just throwing some cherries into it -
0:30:06 > 0:30:08that's not sauce making, Nathan.
0:30:08 > 0:30:11- No.- If there's one bit of advice I can give you...
0:30:11 > 0:30:13..is you're going to need to get serious.
0:30:15 > 0:30:17Nathan, you know what you've got to do next round, right?
0:30:17 > 0:30:21- Yep.- See you there. Off you go. - Thanks very much.
0:30:24 > 0:30:25Oh, shocking. Awful.
0:30:26 > 0:30:29To be honest, if someone had put that plate of food up
0:30:29 > 0:30:31in front of me, I wouldn't be too impressed either.
0:30:31 > 0:30:33So, what they've said's understandable,
0:30:33 > 0:30:35and I agree with everything what they said as well, so...
0:30:38 > 0:30:40Last up is 30-year-old Stewart,
0:30:40 > 0:30:42who is currently working as a head chef
0:30:42 > 0:30:45of a two-Rosette restaurant in St Andrews.
0:30:49 > 0:30:53The way I've ended up as a chef, I actually fell into it.
0:30:53 > 0:30:55I was front of house for four years,
0:30:55 > 0:30:58and they were shutting the kitchen one day and I went in...
0:30:59 > 0:31:01..gave them a little hand,
0:31:01 > 0:31:03and here we are ten years later, still smiling!
0:31:06 > 0:31:08The skills test, it's one of these things.
0:31:08 > 0:31:10I'm either going to know it or not know it.
0:31:10 > 0:31:12I wish I had a crystal ball, but I don't!
0:31:15 > 0:31:17Stewart, I'd like you to cook us a duck dish using one
0:31:17 > 0:31:21of the breasts from the duck, serve it with a garnish and a sauce of
0:31:21 > 0:31:24your choosing from the ingredients on the table next to you.
0:31:26 > 0:31:2820 minutes, OK?
0:31:28 > 0:31:29Go on, Chef. Let's see you do it.
0:31:39 > 0:31:40Here you go.
0:32:03 > 0:32:05So what's the plan of the dish, Stu?
0:32:05 > 0:32:09I'm going to do some sauteed cabbage, some fresh plums,
0:32:09 > 0:32:10a duck breast, which I'll serve pink.
0:32:10 > 0:32:15I'm going to make a sauce using some of the carcass from the duck,
0:32:15 > 0:32:17just get a bit of depth of flavour in there.
0:32:26 > 0:32:29Scottish chefs traditionally have done quite well in this competition.
0:32:29 > 0:32:30Yeah, no pressure!
0:32:37 > 0:32:40- What's that?- Chinese five spice, just give it a little...
0:32:40 > 0:32:44Small bit of heat, I think it's a great flavour to use with duck.
0:32:44 > 0:32:46- You're halfway.- Yeah, thank you.
0:32:53 > 0:32:55Just a little bit of cream.
0:32:55 > 0:32:56So, it's a cream sauce?
0:32:56 > 0:32:59Just to thicken it up a little bit. So I'm making, like, a veal glace.
0:32:59 > 0:33:01Bring it down, a little bit of cream.
0:33:04 > 0:33:05How's the duck doing?
0:33:16 > 0:33:17You've got a minute.
0:33:32 > 0:33:33OK, time's up.
0:33:35 > 0:33:41Stewart's duck is accompanied with sauteed cavolo nero, fresh plums,
0:33:41 > 0:33:44and a five spice and cream reduction.
0:33:44 > 0:33:47You got a good start with the butchery of the duck.
0:33:47 > 0:33:48Your working methods were good,
0:33:48 > 0:33:50your techniques in areas were good,
0:33:50 > 0:33:53but the main reason why that duck isn't cooked in time is that
0:33:53 > 0:33:54you didn't score.
0:33:54 > 0:33:57When it sits on its skin without scoring, it tightens up,
0:33:57 > 0:34:00and that's why the breast looks so plump and so round.
0:34:00 > 0:34:01Yeah, I understand that.
0:34:07 > 0:34:10Stewart, the duck, it's raw.
0:34:10 > 0:34:13The plums are raw, and the sauce, there's hardly any on the plate.
0:34:15 > 0:34:18You don't need me to tell you that that duck is undercooked,
0:34:18 > 0:34:22I can't eat it. I am disappointed. Can't hide it.
0:34:22 > 0:34:23Yeah, I understand.
0:34:23 > 0:34:26There's some issues here, but you have also shown
0:34:26 > 0:34:28some skills throughout.
0:34:28 > 0:34:30So it's not the complete package.
0:34:30 > 0:34:32I'm wondering if it's because of the nerves...
0:34:32 > 0:34:35- Yeah.- ..and you're going to have to hit the ground running
0:34:35 > 0:34:37- on the next round. - That's good, thank you.
0:34:41 > 0:34:43He started so well.
0:34:44 > 0:34:46So disappointing.
0:34:46 > 0:34:47So disappointing.
0:34:49 > 0:34:50I'm just going to forget it happened,
0:34:50 > 0:34:54move on with the next round and just really try and impress them.
0:34:57 > 0:35:00Well, guys, what do you make of that?
0:35:00 > 0:35:02I think the standards need to come up in areas.
0:35:02 > 0:35:04There hasn't been one perfectly cooked duck today,
0:35:04 > 0:35:07and let's just hope this is just that first dish nerves
0:35:07 > 0:35:08that always happens.
0:35:08 > 0:35:11If this competition over the years has taught me anything,
0:35:11 > 0:35:14it's that everything can change once these chefs do their
0:35:14 > 0:35:15own signature dish.
0:35:44 > 0:35:47Welcome back. You have now had your first taste
0:35:47 > 0:35:50of the MasterChef competition.
0:35:50 > 0:35:53This round, this is vitally important.
0:35:55 > 0:35:57This is your signature dish.
0:35:57 > 0:36:00This tells us a lot about who you are as a cook.
0:36:00 > 0:36:03It's going to have to be good, because at the end of today
0:36:03 > 0:36:06three of you are going to be leaving the competition.
0:36:06 > 0:36:11You've got one hour and 15 minutes to show just how talented you are.
0:36:12 > 0:36:14Chefs, good luck.
0:36:14 > 0:36:16Off you go.
0:36:29 > 0:36:31I think I will be less nervous cooking my own food.
0:36:33 > 0:36:34I know this dish really well.
0:36:36 > 0:36:38I do have skill.
0:36:38 > 0:36:41I think they definitely didn't see that in the skills test.
0:36:45 > 0:36:48Octavia, do you feel better getting the first round under your belt?
0:36:48 > 0:36:50Yep, definitely. I feel so much better!
0:36:50 > 0:36:54- What's the dish?- The dish is an orange and vanilla panna cotta,
0:36:54 > 0:36:57with garnish of poached rhubarb, clementine segments,
0:36:57 > 0:36:59ginger biscuit crumble, tempered white chocolate -
0:36:59 > 0:37:01hopefully, with the heat of the kitchen, we'll see!
0:37:01 > 0:37:03And, what else goes on it?
0:37:03 > 0:37:05Poached rhubarb and grenadine, rhubarb gel...
0:37:05 > 0:37:08- In an hour?- I've got to get my skates on a little bit with this.
0:37:08 > 0:37:11If I can stop my hands from shaking, that'd be good.
0:37:14 > 0:37:16Octavia's got a lot to do.
0:37:16 > 0:37:20There's a lot going on and she's really challenging herself.
0:37:22 > 0:37:25I just hope she can deliver the dish that she wants to within the time.
0:37:27 > 0:37:31Octavia's a chef who is very strong in the pastry department.
0:37:31 > 0:37:34So I'm expecting a great dessert from Octavia today.
0:37:38 > 0:37:40To impress the judges would be incredible.
0:37:42 > 0:37:45Quite a skilful dish, there's lots of elements which could go wrong.
0:37:46 > 0:37:50I feel like I need to push myself more now, show them what I can do.
0:37:53 > 0:37:55- Will...- Yeah?- ..you had a pretty good start, mate, didn't you?
0:37:55 > 0:37:58- Better than I expected. - It's signature dish now.
0:37:58 > 0:38:00- Yeah.- What are you doing? Tell me about it.
0:38:00 > 0:38:02Pork loin wrapped in compressed apples,
0:38:02 > 0:38:05which I'm going to be braising in scrumpy.
0:38:05 > 0:38:06So what's the garnish, then?
0:38:06 > 0:38:09I'm doing pickled apples, blue cheese croquettes
0:38:09 > 0:38:11and then, like, a cider pork sauce.
0:38:11 > 0:38:13- How old are you, Will?- I am 22.
0:38:13 > 0:38:17You have a confidence like far bigger than your age.
0:38:17 > 0:38:19I've put in some hours, shall I say?
0:38:19 > 0:38:20- Good.- Yeah.
0:38:24 > 0:38:28Generally, you'd wrap a pork loin in fat or maybe Parma ham,
0:38:28 > 0:38:32give it some moisture, but today Will's wrapping it in apple.
0:38:32 > 0:38:36And I'm not 100% sure whether it will work or not.
0:38:36 > 0:38:38I love the element of the croquette.
0:38:38 > 0:38:41If that's made well, that could be a little star on this dish.
0:38:43 > 0:38:45Looking good, yeah.
0:38:45 > 0:38:47Yeah, good.
0:38:47 > 0:38:49You've got one hour left. 15 gone.
0:38:53 > 0:38:55I've practised this dish pretty much every other day for the last
0:38:55 > 0:38:59couple of weeks. I think this time, it's just about the execution.
0:39:00 > 0:39:03Prove to them that I know what I'm doing, I know how to cook.
0:39:05 > 0:39:08Gareth, feeling a bit better now you're cooking your own food?
0:39:08 > 0:39:12Yeah, a lot more comfortable now. So I'm doing duck breast again,
0:39:12 > 0:39:14but this time I've still got like a spice mix around it,
0:39:14 > 0:39:17so it's like lavender, cumin, coriander.
0:39:17 > 0:39:21And then on the side, I've got a peach chutney, some nectarines,
0:39:21 > 0:39:23bok choy, duck jus as well to go through it,
0:39:23 > 0:39:26which is going to finish with a peach liqueur.
0:39:26 > 0:39:28Wow. Where has the inspiration for this dish come from?
0:39:28 > 0:39:30I've always thought about doing a duck
0:39:30 > 0:39:32which is basically like a duck fruit salad.
0:39:32 > 0:39:34That's interesting, I've never looked at a duck
0:39:34 > 0:39:35and thought - fruit salad!
0:39:35 > 0:39:38It's not the normal. You won't go into every restaurant
0:39:38 > 0:39:40- and have this dish.- I wish I was still a greengrocer
0:39:40 > 0:39:43and you were buying off me, cos that's a lot of fruit and veg.
0:39:46 > 0:39:50Gareth's dish is a mixture of Asian flavours.
0:39:51 > 0:39:55It's all about the balance of all these fruits,
0:39:55 > 0:39:58as well as a lot of spices that he's using for this duck dish.
0:39:59 > 0:40:02I don't want a fruit salad with my duck.
0:40:02 > 0:40:03That I do know.
0:40:07 > 0:40:08I have to prove everything...
0:40:10 > 0:40:13..to myself, to the judges, to my family.
0:40:16 > 0:40:18The skills test, we'll forget about that
0:40:18 > 0:40:19and we'll just move forward now.
0:40:22 > 0:40:24Do you think you can pull it back round now?
0:40:24 > 0:40:27- I hope so, yeah.- So what is the signature dish that you are doing?
0:40:27 > 0:40:29I'm doing a milk chocolate set custard.
0:40:29 > 0:40:31I'm going to serve that with variations of chocolate.
0:40:31 > 0:40:34So I've got aerated, a bubble tuile, white chocolate ganache,
0:40:34 > 0:40:37some fresh orange, an orange Chantilly,
0:40:37 > 0:40:41popcorn, and dressing it with some celery cress.
0:40:41 > 0:40:42Wow.
0:40:42 > 0:40:46Listen, I got no hint of this before when you were cooking the duck.
0:40:46 > 0:40:48Where has all this pastry work come from?
0:40:48 > 0:40:50I would never call myself a pastry chef,
0:40:50 > 0:40:52but it is an area that I like doing.
0:40:52 > 0:40:54But to come in on your signature dish,
0:40:54 > 0:40:56- the very first dish you're going to cook?- Yeah.
0:40:56 > 0:40:58- You're that confident in pastry? - Hopefully, yeah,
0:40:58 > 0:40:59if everything goes right.
0:41:02 > 0:41:05Stewart's making a set milk chocolate custard
0:41:05 > 0:41:07with hazelnuts and orange.
0:41:07 > 0:41:09Orange, hazelnuts, white chocolate...
0:41:09 > 0:41:11..without a doubt can work.
0:41:11 > 0:41:14But always, when you're making a delice or a set custard
0:41:14 > 0:41:17or anything along with chocolate, you've got to make sure
0:41:17 > 0:41:18it doesn't set too hard.
0:41:19 > 0:41:22One thing we always want to see in our chefs is that
0:41:22 > 0:41:23they're all-rounders -
0:41:23 > 0:41:27they can do the savoury and the desserts just as well.
0:41:29 > 0:41:31You have 30 minutes left, please.
0:41:35 > 0:41:38The judges have probably seen me at my worst today.
0:41:38 > 0:41:40I'm really happy with the dish, so...
0:41:41 > 0:41:43..hopefully everyone else agrees.
0:41:44 > 0:41:46What's your signature dish?
0:41:46 > 0:41:50We have got a sous-vide cod, broad beans, peas, parisienne potatoes,
0:41:50 > 0:41:54compressed radish and a fish broth.
0:41:54 > 0:41:57Nathan, Marcus said you needed to focus in this round.
0:41:57 > 0:41:59- Yeah, that's right. - What are you going to do?
0:41:59 > 0:42:02I am just going to get my head down, make sure all the flavours
0:42:02 > 0:42:04are right, make sure I nail every single element.
0:42:04 > 0:42:05That's the aim on the plate.
0:42:05 > 0:42:09- Good luck, Nathan.- Thanks, Chef. - Thanks very much. Thank you. - Thank you.
0:42:11 > 0:42:14This cod dish, Nathan is going to cook sous-vide.
0:42:15 > 0:42:17For me, it's all about the simplicity of this dish.
0:42:17 > 0:42:21There's not many places where you can hide.
0:42:21 > 0:42:24It's just a piece of cod, a very light broth to go with it
0:42:24 > 0:42:26and a couple of vegetables.
0:42:26 > 0:42:28The fish has got to be beautifully cooked.
0:42:29 > 0:42:32And that broth is going to have to have real good depth of flavour,
0:42:32 > 0:42:34big flavours.
0:42:35 > 0:42:37I don't want it to just taste of chilli and coriander.
0:42:41 > 0:42:46I practised the dish at home, I practised the dish at work.
0:42:46 > 0:42:48It is a nice and simple dish.
0:42:50 > 0:42:53But if it's well done, it will work well for me.
0:42:56 > 0:42:58Pedro, what are you cooking for us?
0:42:58 > 0:43:02It's a French lamb rack with a lamb shoulder, mint pea puree,
0:43:02 > 0:43:06fondant potato, and I'm making a port sauce.
0:43:06 > 0:43:08Why this? Why the lamb?
0:43:08 > 0:43:11I like lamb, especially when you mix the flavour of the lamb
0:43:11 > 0:43:13with the mint.
0:43:13 > 0:43:15That's why I try to mix it together.
0:43:15 > 0:43:18Pedro, the reason I'm smiling is because if there is one thing
0:43:18 > 0:43:21that I can't ever get enough of, it's lamb and mint.
0:43:21 > 0:43:23I'm glad with that.
0:43:25 > 0:43:27Pedro's looking very confident.
0:43:27 > 0:43:30He looks a lot happier than he did in the first round.
0:43:30 > 0:43:34What's going to be interesting is, can Pedro refine this dish to the
0:43:34 > 0:43:36standard that we are looking for?
0:43:40 > 0:43:42Five minutes.
0:43:42 > 0:43:43Right, yeah.
0:43:46 > 0:43:49The duck's a lot better this time, happier with how it's cooked.
0:44:00 > 0:44:02You have 60 seconds.
0:44:07 > 0:44:10Don't get caught out, we're going to call time on you. Come on!
0:44:13 > 0:44:15That's it. Stop.
0:44:15 > 0:44:16Finished.
0:44:19 > 0:44:22- That was terrifying.- The last five minutes just went straightaway.
0:44:22 > 0:44:23Yeah.
0:44:25 > 0:44:26First up is Will.
0:44:27 > 0:44:31He's made a braised pork loin wrapped in compressed apples,
0:44:31 > 0:44:32with a blue cheese croquette...
0:44:34 > 0:44:40..pickled apples, apple puree, broad beans and edible flowers,
0:44:40 > 0:44:43finished with a cider pork sauce.
0:44:52 > 0:44:54Will, very nice presentation, colourful.
0:44:54 > 0:44:57I think the pork is very well cooked.
0:44:57 > 0:44:59You made a nice sauce.
0:44:59 > 0:45:01There's quite a lot of fruit going on with this dish
0:45:01 > 0:45:03and it sort of takes over.
0:45:03 > 0:45:07I think there's only so much apple I can take with my pork.
0:45:07 > 0:45:10Love the texture on the croquette, nice and crispy,
0:45:10 > 0:45:14but I completely and utterly agree with Marcus here.
0:45:14 > 0:45:16Three types of apple, I think, is too much.
0:45:18 > 0:45:20The sauce is sweet, lots of apple,
0:45:20 > 0:45:24but it does have the making of a great dish here.
0:45:24 > 0:45:26I think it's a good start for you.
0:45:26 > 0:45:27Thank you very much.
0:45:31 > 0:45:34Looking back on it now, I wish I'd put another vegetable element on
0:45:34 > 0:45:38instead of an apple element. It's a bit too overpowering and sweet,
0:45:38 > 0:45:40but I'm still happy with it.
0:45:40 > 0:45:44Gareth has made roasted duck seasoned with Sichuan pepper
0:45:44 > 0:45:46and lavender,
0:45:46 > 0:45:49served with soya marinated bok choy,
0:45:49 > 0:45:51confit apple, nectarines,
0:45:51 > 0:45:56peach chutney, nasturtium leaves and a duck jus,
0:45:56 > 0:45:57finished with peach liqueur.
0:46:07 > 0:46:09I think your presentation is extraordinary,
0:46:09 > 0:46:11I think your flavours are extraordinary
0:46:11 > 0:46:14and I absolutely love that.
0:46:14 > 0:46:19All those flavours I'm picking up, sweet, sharp, sour, fruity,
0:46:19 > 0:46:21Sichuan and lavender, that's lovely.
0:46:21 > 0:46:24I don't think I've ever tasted anything quite the same as that,
0:46:24 > 0:46:27so that has come as a wonderful surprise to me.
0:46:29 > 0:46:32The cooking of the duck, definitely much better
0:46:32 > 0:46:34than the first time round.
0:46:34 > 0:46:37I love the sharpness coming through with the different fruit,
0:46:37 > 0:46:40with the peaches. It's a great first dish.
0:46:40 > 0:46:41I like a lot of what's on here.
0:46:43 > 0:46:47You've just about kept it on the savoury side enough for me.
0:46:47 > 0:46:51The peach chutney is delicious, your sauce is big and it is bold.
0:46:51 > 0:46:53Gareth, overall, like the dish.
0:46:53 > 0:46:55Very tasty, refreshing, risky...
0:46:56 > 0:46:57..but not bad.
0:47:02 > 0:47:05I love that, when someone comes in, you know, and surprises us.
0:47:08 > 0:47:11Pedro has made roasted rack and shoulder of lamb
0:47:11 > 0:47:13with fondant potato...
0:47:14 > 0:47:18..purple sprouting broccoli, carrots, minted pea puree
0:47:18 > 0:47:20and a port sauce.
0:47:21 > 0:47:23I love the colours, I love the ingredients.
0:47:23 > 0:47:25It does lack a little bit of finesse.
0:47:34 > 0:47:37It's not refined.
0:47:37 > 0:47:39You've got the chops, they've got quite a lot of fat on them.
0:47:39 > 0:47:43The pea puree's too dark because it's been on the stove too long.
0:47:43 > 0:47:45The broccoli stems have just overcooked.
0:47:45 > 0:47:47Your carrots are raw.
0:47:48 > 0:47:55You and I obviously love the soft fat of lamb with sweet sauces,
0:47:55 > 0:47:59with mint in the peas, and your fondant potato is stunning.
0:48:00 > 0:48:04It wouldn't take a great deal to turn this into a fine dining dish,
0:48:04 > 0:48:06but it's not here at the moment.
0:48:07 > 0:48:10The execution of it all has not been well done.
0:48:10 > 0:48:12It doesn't look great, but it is tasty.
0:48:16 > 0:48:19Yes, I agree, I could refine that dish a bit better.
0:48:19 > 0:48:22There was too much food on the plate.
0:48:22 > 0:48:24Too much food on the plate.
0:48:25 > 0:48:28Nathan has cooked sous-vide cod,
0:48:28 > 0:48:31served with broad beans, peas,
0:48:31 > 0:48:35parisienne potatoes, compressed radish and fennel shavings,
0:48:35 > 0:48:37served in an Asian spiced broth.
0:48:45 > 0:48:47The fish is cooked nicely.
0:48:47 > 0:48:49I don't feel there's much body in the sauce at all,
0:48:49 > 0:48:52because it just looks like a watery stock around the outside.
0:48:52 > 0:48:55The garnish is sort of a bit of a wishy-washy garnish.
0:48:55 > 0:48:57I think it's too simple and too tasteless.
0:49:00 > 0:49:02I don't see how the broth matches the fish.
0:49:02 > 0:49:06This broth tasting of aniseed and lemon isn't for me, I'm afraid.
0:49:06 > 0:49:08OK.
0:49:08 > 0:49:11The fish, it falls apart, it's what you want, it's flaky,
0:49:11 > 0:49:14but there is really nothing to write home about with this dish,
0:49:14 > 0:49:16- and I'm sorry about that.- OK.
0:49:20 > 0:49:22A bit disappointed.
0:49:23 > 0:49:25Maybe it was a little bit too simple.
0:49:28 > 0:49:32Octavia is serving an orange and vanilla panna cotta,
0:49:32 > 0:49:34with a rhubarb gel,
0:49:34 > 0:49:39poached rhubarb, ginger biscuit crumble, fresh clementine segments,
0:49:39 > 0:49:43stem ginger, tempered white chocolate, and sorrel.
0:49:53 > 0:49:55I think the panna cotta's got a great wobble to it
0:49:55 > 0:49:58and a lovely texture, beautifully made.
0:49:59 > 0:50:03But you've got a lot going on, just one too many steps, I think.
0:50:03 > 0:50:05- Yeah.- But overall, I like the flavour and I like the texture
0:50:05 > 0:50:07- of your panna cotta.- Thank you.
0:50:08 > 0:50:11I think the texture of the panna cotta is lovely.
0:50:11 > 0:50:13However, I am missing the vanilla.
0:50:13 > 0:50:16The rhubarb is a disappointment for me.
0:50:16 > 0:50:18You've taken off all that beautiful pink
0:50:18 > 0:50:21that a forced rhubarb is known for, which is all natural,
0:50:21 > 0:50:25and you've poached it in grenadine to give it this bright pink,
0:50:25 > 0:50:27which is not natural.
0:50:28 > 0:50:30It's a little bit of a clown's face at the moment
0:50:30 > 0:50:32with all those pink and yellow bits going on.
0:50:32 > 0:50:36I'd like to see it look like a smarter, sharper dessert.
0:50:36 > 0:50:38But I think your flavours and textures are very good indeed.
0:50:38 > 0:50:39Thank you.
0:50:48 > 0:50:49Well done.
0:50:49 > 0:50:51Terrifying.
0:50:51 > 0:50:55I'm OK, it could have gone better, it could have gone worse.
0:50:55 > 0:50:59I think after this morning, I think I did redeem myself, but we'll see.
0:51:02 > 0:51:04Last up is Stewart.
0:51:04 > 0:51:06He's made a milk chocolate set custard,
0:51:06 > 0:51:09topped with a chocolate tuile and orange Chantilly...
0:51:10 > 0:51:16..served with aerated chocolate, popcorn, roasted hazelnuts,
0:51:16 > 0:51:20fresh orange segments, and garnished with celery cress.
0:51:28 > 0:51:30I think your chocolate custard is lovely,
0:51:30 > 0:51:32but what really lifts it for me is the texture of the tuile
0:51:32 > 0:51:35you have set on top. The orange Chantilly is a nice touch.
0:51:35 > 0:51:38Orange, chocolate - works very well.
0:51:38 > 0:51:40It's very tasty and it looks wonderful.
0:51:43 > 0:51:47I like your custard. Nuts and popcorn, nice bit of crunch,
0:51:47 > 0:51:49nice bit of contrast to an otherwise very soft dish.
0:51:49 > 0:51:51I think it looks attractive and it tastes good.
0:51:53 > 0:51:55I love the chocolate custard, I really like the popcorn
0:51:55 > 0:51:59and the hazelnuts. They bring fun, they bring texture.
0:51:59 > 0:52:02We asked you to raise your game and you did just that.
0:52:02 > 0:52:03Great job, Stewart.
0:52:07 > 0:52:08Well done.
0:52:08 > 0:52:10- Well done, mate. - That was great, well done.
0:52:10 > 0:52:11Well done, so good.
0:52:11 > 0:52:15To get feedback like that off people like these is just something
0:52:15 > 0:52:16you would never dream of.
0:52:19 > 0:52:22This is day one of the competition, and if this is a true reflection
0:52:22 > 0:52:24of the standard we're going to get,
0:52:24 > 0:52:26we are in for one serious competition.
0:52:30 > 0:52:33If I had to choose one dish, I think Stewart's chocolate dessert
0:52:33 > 0:52:35was absolutely fabulous.
0:52:35 > 0:52:37That was a nice surprise. You know, very quiet,
0:52:37 > 0:52:41very focused, serious Stewart, who I think blew it out the park.
0:52:41 > 0:52:43Did you two love that chocolate dessert that much?
0:52:43 > 0:52:47I thought Stewart really did deliver the best dish in the kitchen today.
0:52:48 > 0:52:52My outstanding favourite, who really, really surprised me,
0:52:52 > 0:52:54was Gareth.
0:52:54 > 0:52:56The presentation was a picture.
0:52:56 > 0:53:00The spices that came through the cooking of the duck and the peaches,
0:53:00 > 0:53:03the different textures on there. A very clever dish.
0:53:03 > 0:53:05I do like his style.
0:53:05 > 0:53:07If he can produce a little bit more of that,
0:53:07 > 0:53:09then we have a very talented young man on our hands here.
0:53:10 > 0:53:13Without stating the obvious, I think there are a couple of people here
0:53:13 > 0:53:17who probably aren't ready just yet for MasterChef.
0:53:17 > 0:53:19Pedro, I loved Pedro's lamb, I really did.
0:53:19 > 0:53:22We all know we would eat it all,
0:53:22 > 0:53:25but it's just not right for this competition.
0:53:26 > 0:53:27Nathan has not had a good day.
0:53:27 > 0:53:32His dish of cod with an almost broth of citrus and salt and fennel,
0:53:32 > 0:53:36- no, no, no.- It's a real disappointment to see a chef cook
0:53:36 > 0:53:37like that here.
0:53:37 > 0:53:40Now we have to discuss Will...
0:53:42 > 0:53:43..and Octavia.
0:53:43 > 0:53:48Will, he came in here and cooked that pork loin really well,
0:53:48 > 0:53:52nicely seasoned. However, we all agreed, a little bit too much apple.
0:53:52 > 0:53:56But, you know, he's got some skills and he's got a bit of confidence
0:53:56 > 0:53:57in there, which I like.
0:53:57 > 0:54:00A 22-year-old to come in with that level of maturity
0:54:00 > 0:54:02is absolutely refreshing to see.
0:54:04 > 0:54:07Octavia's dessert of the orange panna cotta,
0:54:07 > 0:54:11little clementine segments and the rhubarb, I really liked.
0:54:11 > 0:54:15Not a perfect dish. Had more on the plate than needed,
0:54:15 > 0:54:17but the centre point I actually really liked,
0:54:17 > 0:54:19it had a great wobble, a great texture as well.
0:54:19 > 0:54:20I was a bit disappointed,
0:54:20 > 0:54:22I couldn't get the flavours that I was looking for.
0:54:22 > 0:54:26I didn't find a hint of vanilla through that, not even a seed.
0:54:26 > 0:54:28I'm not feeling confident.
0:54:28 > 0:54:30I'm feeling like I will be getting through by the skin of my teeth,
0:54:30 > 0:54:32if I get through.
0:54:32 > 0:54:34Hopefully, I've done enough.
0:54:34 > 0:54:36That dish, I'm quite happy with, so, hopefully...
0:54:39 > 0:54:41We now have to make the decision between
0:54:41 > 0:54:44two young, pretty talented chefs.
0:54:57 > 0:55:00Three of you are staying in the competition.
0:55:02 > 0:55:04Three of you are leaving us.
0:55:04 > 0:55:06We have made that decision.
0:55:09 > 0:55:11Nathan,
0:55:11 > 0:55:12Pedro...
0:55:12 > 0:55:15..gentlemen, I'm sorry, you are leaving us.
0:55:15 > 0:55:17Thank you very much indeed.
0:55:17 > 0:55:18Good to meet you.
0:55:24 > 0:55:26Stewart,
0:55:26 > 0:55:27Gareth...
0:55:29 > 0:55:30..congratulations.
0:55:31 > 0:55:35You've done more than enough, you are staying in the competition.
0:55:35 > 0:55:37You turned that around, Stewart, didn't you?
0:55:40 > 0:55:42We have one more place.
0:55:42 > 0:55:44The third chef leaving us...
0:55:57 > 0:55:58..is Octavia.
0:55:58 > 0:56:00Thank you very much for the opportunity.
0:56:00 > 0:56:02- Nice to have met you.- You too.
0:56:08 > 0:56:10It was tough, the pressure was hard work.
0:56:12 > 0:56:14I don't think I did myself justice, but...
0:56:14 > 0:56:18..unfortunately, the nerves just got the better of me.
0:56:18 > 0:56:20The pressure is absolutely horrendous,
0:56:20 > 0:56:24especially when you've got Marcus and Monica just watching over you.
0:56:24 > 0:56:26It's something you've just got to deal with
0:56:26 > 0:56:28and I just didn't deal with it correctly.
0:56:29 > 0:56:32It was a bit tough in a few situations.
0:56:33 > 0:56:36You didn't see the best of my cooking today.
0:56:37 > 0:56:41Congratulations, you three, you are MasterChef quarterfinalists.
0:56:43 > 0:56:44Cheers, well done.
0:56:44 > 0:56:46It was close, but I'm so happy, I'm through now.
0:56:46 > 0:56:50Now I need to crack on, do the food I want to be doing
0:56:50 > 0:56:51and up my game a bit now.
0:56:53 > 0:56:55It's amazing to get through to the quarterfinals.
0:56:55 > 0:56:58Now I've got the taste for it, I want to keep going as far
0:56:58 > 0:56:59as I can in this competition.
0:57:01 > 0:57:05My head did drop a little bit after the first round,
0:57:05 > 0:57:06but I'm relieved now.
0:57:06 > 0:57:08Yeah, it's been a really hard day.
0:57:13 > 0:57:16Tomorrow night, another six professionals compete
0:57:16 > 0:57:18for a place in the quarterfinal.
0:57:26 > 0:57:27HE COUGHS
0:57:27 > 0:57:29You've salted your souffle.
0:57:29 > 0:57:31Now it's your signature dish.
0:57:34 > 0:57:37For a first dish, it's an exciting one.